Easy Lasagna Recipe with Bechamel Sauce


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Easy Lasagna Recipe with Bechamel Sauce



There is nothing more delicious than a home made baked lasagna! You will be surprised to learn how easy is it to make perfect lasagna, maybe the most classic Italian dinner. This is made with no-boil lasagne noodles, which make it even easier to prepare! We used only mozzarella cheese in this recipe, but if you wish you can add more flavor by dusting some shredded Parmesan on the top of it. Perfect option for those who are looking for a perfect Italian dish for dinner! Now time to learn how to make lasagna. :))
Directions for the filling
Transfer the oil into the pot Add the minced onions When cooks, add the ground beef When it’s almost brown add the grated carrot Cook 10 more minutes with the lid on Stir in the grated tomatoes, Tomato paste, black pepper and salt Add ½ cup of hot water Let it boil for 5 minutes, and leave for chill Directions for the Béchamel Sauce Transfer the butter into the pot Add in the flour Gradually stir in the milk Keep stirring, let it boil for 5 minutes Season with black pepper and salt Turn the heat off and let it chill Grease the tray Spread a scoop of béchamel sauce all over the tray Bake for approx. 25 minutes on 200C (400F) pre-heated oven (with fan turned on)
Ingredients for lasagne recipe
For the Béchamel Sauce
3 tbs. flour
3 cups milk
50 g (1/2 stick) butter
1 tsp. Salt
A pinch of black pepper
For the Lasagna
170 g (10 pieces) no-boil lasagna noodles
100 g (3.5 oz) shredded mozzarella
300 g (10 oz) ground beef
1 carrot (grated)
2 tomatoes (grated)
1 onion (minced)
1 tbs. tomato paste
2 tsp. Salt
A pinch of black pepper
4 tbs. olive oil
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40 Comments

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  1. I love the ratio of béchamel to sauce. And I love your approach. Simple and DELICIOUS! Thanks so much. I come back to this video time after time just because i enjoy it.

  2. Our favourite recipe! Always a success. I now double the ingredients (and add some oregano to the bolognese sauce )cause there is never some left for me hhhhh. Thank you

  3. I do this almost exactly the same. Only difference is I do half beef and half sausage, I add fresh nutmeg to the bechamel, and I add parmesano reggiano in between layers.

  4. I haven't tried it, but I think that carrot in the ground beef is brilliant! Adds dietary fiber, vitamins, and sweetness without really changing the texture of the beef. So clever.